Barley risotto with mushrooms and leeks from Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day (page 202) by Bruce Weinstein and Mark Scarbrough

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Notes about this recipe

  • TrishaCP on May 04, 2015

    I made the slow-cooker variation (cooked 8 hours), and it came out pretty well. It didn't have the texture of a proper risotto though, perhaps because of the slow-cooker, but the barley stayed fairly intact and not too mushy. I didn't like the flavor of saffron with the other ingredients (strange because I usually love it), and so would omit it in the future.

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